Sunday, July 22, 2012

VEGGIE CUTLETS

Hi All,

It was raining the other day. The first thought that came into my mind was the dish that I used to make before marriage. It was one of the first things that I made and still remains my favorite of all time. It was always the mom who used to cook and I used to treat cooking as a hobby like most young girls did. I used to make this dish along with potato fries whenever I had the "mood" to cook which was rare by the way. So, today when I made this dish again it reminded me of those days. Here it is......

VEGGIE CUTLETS

INGREDIENTS

VEGETABLES LIKE POTATO, PEAS, CARROTS AND CAULIFLOWER
MARIE BISCUITS: 1 FULL PACK
CLOVES, CINNAMON STICKS AND BAY LEAVES: 4-5, 2 AND 1 RESPECTIVELY
GARAM MASALA: 1 TSP
RED CHILLI POWDER: 1/2 TSP
SALT AS REQUIRED
OIL FOR FRYING

VEGGIE CUTLETS




MAKING

Take a Kadai with a Tbsp of oil. Add the Cloves, Bay leaves, and Cinnamon sticks. Stir for a couple of minutes before adding the above-mentioned vegetables. Stir again for 5 minutes before adding the Red chilly powder, Garam Masala and salt as required. Pour a cup of water, close the lid, and allow it to cook until the vegetables are soft and boiled thoroughly. Switch off the gas and allow it to cool for a little while. Make sure the veggie gravy is warm. Now, for the final step, grind the Marie biscuits into a coarse powder and add it to the mixture and make small flat balls with them and keep them aside.

Take a flat pan and pour oil in it just enough to coat the entire pan (just a layer). Fry the cutlet balls so that the outer layer is brown and fried. Delicious Veggie Cutlets is ready. Serve them hot with Tomato sauce.

TIPS: Always make sure the amount of powdered Marie Biscuits is more than the vegetable mix. for eg, if you have 1 cup of vegetable gravy, add at least 1 and a half cup of powdered Marie Biscuits. Also, the veggie mix has to be warm so that you can hold them and make it into balls. If you want, you can also deep fry the cutlets or for the health-conscious like me, just make it in the above-mentioned way.





Tuesday, July 17, 2012

KOTHAMALLI (CORIANDER) THOGAYAL

Hi All,

Its been a while since I posted something. Well, its all thanks to summer and my 2 naughty kids who keep me busy. But, here I am with a recipe that's very common and many of you would have already made it several times but for those who don't, here it is

KOTHAMALLI (CORIANDER) THOGAYAL

Its very similar to the Onion Thogayal that I had posted a few weeks back.

INGREDIENTS

KOTHAMALLI (CORIANDER) : 1/2 A BUNCH  washed and dried
URAD DAL: 2 TBSP
RED CHILLIES: 3-4
TAMARIND: 1/2 TSP
SUGAR: 1/2 TSP
SALT AS REQUIRED


Coriander Chutney/ Thogayal

MAKING

Take a pan, add a Tsp of oil and fry the Red Chillies and Urad Dal until they turn light brown.Switch off the gas, add the tamarind and the fresh Coriander. Wait for the mix to cool off and grind it into a paste with Salt and Sugar. Make sure you don't grind it too much, just give it a spin or two in a blender/mixer. Delicious Kothamalli/coriander Thogayal is ready to be served. Works well with Rice and Roti's


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